Italian Easter Sweet Bread
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5.0
15 reviews
Excellent
Italian Easter Sweet Bread
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Easter Sweet Bread is a loaf of soft bread studded with raisins and brushed with sugar glaze before serving. This type of yeast bread is a traditional bread recipe enjoyed by Italians during the Easter holiday.
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Ingredients
- 6½ tablespoons water (lukewarm) (100 grams)
- 1 teaspoon honey (or granulated sugar)
- 1¼ teaspoon active dry yeast
- 3¼ cups bread flour (424 grams)
- 4¾ tablespoons granulated sugar (60 grams)
- 1 tablespoon cream
- 2 large eggs (room temperature)
- zest 1 lemon
- 1 teaspoon salt
- ⅓ cup butter (soft) (75 grams)
- ¾ cup raisins* (100 grams)
*Place the raisins in a small bowl and cover with boiling water, let sit 15-20 minutes then drain well.
SUGAR SYRUP
- 3 tablespoons water 40g
- 1¾ tablespoons granulated sugar 20g
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Instructions
- In the mixing bowl mix the water and honey then sprinkle the yeast on top, let sit 10 minutes then stir to combine.
- With the dough hook attachment start to knead, add the flour, sugar and cream, continue to knead, then add the eggs one at a time, be sure to combine well before adding the 2nd egg, add the zest and salt knead to combine, add the butter a little at a time, continue to knead for 5-6 minutes. The dough should be smooth, elastic and not sticky. (If after 7-8 minutes it is still sticky then add a little more flour, a tablespoon at a time).
- Move the dough to a lightly floured flat surface and form into a ball, place it in a lightly greased bowl turning to cover lightly with oil, cover with plastic wrap and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Move the dough to a flat surface and knead in the drained raisins. Place again in the greased bowl cover and let rise for an hour.
- Form the dough into desired shape, place in a parchment paper lined pan (high cake or loaf pan), cover with a damp cloth or plastic wrap and let rise until doubled approximately 1-2 hours.
- Pre-heat the oven to 350F (180C).
- Brush the top of the loaf with milk, make a cross on top and bake for approximately 55-70 minutes (bread is done when the internal temperature is 190F/88C). Immediately remove from the pan and let cool on a wire rack. While still warm brush with the sugar syrup. Let cool completely and serve. Enjoy!
SUGAR SYRUP
- In a small pot add the water and sugar and heat on medium/low for approximately 2-3 minutes.
Notes
- The pan I used was a 7 inch round.
- The baked bread should be stored in an airtight bread at room temperature. It will last 2-3 days. It can also be frozen in a freezer safe bag for up to 3-4 months.
Nutrition Information
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Calories
2897kcal
(145%)
Carbohydrates
471g
(157%)
Protein
71g
(142%)
Fat
85g
(131%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
21g
Monounsaturated Fat
36g
Trans Fat
1g
Cholesterol
389mg
(130%)
Sodium
3235mg
(135%)
Potassium
1636mg
(47%)
Fiber
21g
(84%)
Sugar
86g
(172%)
Vitamin A
3475IU
(70%)
Vitamin C
6mg
(7%)
Calcium
188mg
(19%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2897 kcal
% Daily Value*
| Calories | 2897kcal | 145% |
| Carbohydrates | 471g | 157% |
| Protein | 71g | 142% |
| Fat | 85g | 131% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 36g | 180% |
| Trans Fat | 1g | 50% |
| Cholesterol | 389mg | 130% |
| Sodium | 3235mg | 135% |
| Potassium | 1636mg | 35% |
| Fiber | 21g | 84% |
| Sugar | 86g | 172% |
| Vitamin A | 3475IU | 70% |
| Vitamin C | 6mg | 7% |
| Calcium | 188mg | 19% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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